Chicken Salad: Chinese Chicken Salad Recipes by ShirleyMarie

posted by ShirleyMarie1 01-19-103 11:27 AM

Chinese Chicken Salad

2 tablespoons Worcestershire Sauce
1/2 cup mayonnaise
1 tablespoon sherry
1 teaspoon granulated sugar
1 1/2 cups cooked chicken, cubed
1 can 8 ounces sliced water chestnuts, drained
1 cup seedless red grapes
1 can 8 ounces pineapple chunks, drained
2 carrots, peeled and shredded
3 green onions, sliced

Combine Worcestershire sauce, mayonnaise, sherry and sugar in large bowl. Add chicken, water chestnuts, grapes, pineapple chunks, carrots and green onions; stir to coat with dressing. Cover; refrigerate for 30 minutes.

Yield Size: 4 servings

Chinese Chicken Salad

1/2 head Chinese or regular cabbage, diced (not fine)
1/2 cup cashews
1 can water chestnuts, sliced
1/2 leek, sliced fine and chopped
1 red or yellow bell pepper, chopped
Handful of fresh Chinese pea pods

1/4 cup sesame oil
1/4 cup olive oil 1/4 cup rice vinegar
2 Tablespoons sugar (or more to taste)
2 Tablespoons peanut butter
1 to 2 teaspoons chicken bouillon
Ingredients for Topper
1 package wonton skins
1 inch oil in large frying pan

4 half breasts, cut into small chunks
1 cup flour
1 Tablespoon seasoning salt
2 Tablespoons sesame seeds

Put salad ingredients in a large bowl. Heat dressing ingredients, stirring until well blended and sugar is dissolved. Keep at room temperature until ready to serve salad.

Heat oil for topper until hot. Fry about 16 wonton skins, 4 at a time, until golden brown. Drain on paper towel. When cool, break up into chunks. Hint: Fry wonton skins before you fry the chicken in the same oil.

Chicken: Mix flour and salt in a bowl. Dredge chicken chunks and fry until golden brown, stirring occasionally. Add sesame seeds while frying. Drain and let cool. Add to top of salad.

Add dressing and wontons to salad just before serving.
Serves: 4

Chinese Chicken Salad

4 cups - coleslaw mix with broccoli
2 whole - seedless tangerines
9 ounces - cooked boneless skinless
chicken breast
1/2 cup - sliced radishes
1/3 cup - tangerine juice
2 tablespoons - honey mustard
1 whole - jalapeno pepper (minced)
1 tablespoon - vegetable oil

Place coleslaw, tangerines, cooked chicken, and radishes in a bowl.

In a separate bowl, mix the tangerine juice, honey mustard, pepper, and vegetable oil. Pour mixture over the salad and toss. Service immediately or refrigerate to chill.

Chinese Chicken Salad

3 1/2 boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
1/2 cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
1/2 cup peanut oil

In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.

To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vingegar before adding oil. Shake/Beat well. Add dressing to salad and toss to coat. Serve.

Chinese Chicken Salad
Yield: 2 servings

2 Chicken breasts
1/2 c Crumbled bacon
10 oz Chicken broth
1/4 c Salad oil
1 Head of lettuce sliced thin

1 Juice of one lemon
3 Scallions, sliced thin
4 tb Sugar
1/2 tsp Salt
1 c Sesame seeds 1/4 tb Black pepper
1/2 c sliced almonds

1 c Regular or wide chow mein noodles

Simmer chicken breasts in chicken broth until meat is tender, cut into small strips or dice size pieces.

In a frying pan, toast almonds and sesame seeds in a small amount of butter ( or oil) Combine all of the above ingredients together except the Chow mein noodles and the bacon.

ust before serving toss salad with the dressing ( recipe below) and add noodles and bacon. makes 3=4 servings.

Dressing: Combine last five ingredients in a jar, shake well.

Chinese Chicken Salad
Makes 4 to 6 servings

3 1/2 tablespoons soy sauce
2 tablespoons EACH: vegetable oil, rice vinegar
1 tablespoon sugar
1/2 teaspoon EACH: garlic powder, pepper, sesame oil

3 cups torn lettuce
1 1/2 cups chopped cooked chicken
1 8-ounce can sliced water chestnuts, drained
1/2 cup julienne-cut carrots
1/4 cup diagonally sliced green onions
1/4 cup chopped red cabbage
1 5-ounce can chow mein noodles

Dressing: In a small bowl, whisk together soy sauce, vegetable oil, rice vinegar, sugar, garlic powder, pepper and sesame oil; set aside.

Salad: In a large bowl, combine lettuce, chicken, water chestnuts, carrots, onions and cabbage. Just before serving, toss salad with dressing and top with noodles on lettuce bed.

Chinese Chicken Salad

For the salad:
1 cup poached chicken, julienned
1 cup each Romaine and Boston lettuces and spinach, julienned
1/2 cup carrots, julienned
1/2 cup bean sprouts
1/2 cup slivered almonds, toasted
2 cups deep fried rice sticks, crumbled
1 cup won ton skins, cut into thin strips and deep fried until crisp and golden

For the dressing:
1/2 cup sherry or red wine vinegar 1/2 cup soy sauce
1 ounce hoisin sauce (Koon Chun brand is the best)
Salt to taste
Chili-garlic sauce to taste
1 tablespoon fresh ginger, minced
1/2 cup red ginger, minced
1/2 green onions, minced
1 ounce honey
1/2 cup toasted sesame oil

Combine all the ingredients for the dressing. Set aside.
Prepare all the ingredients for the salad. Toss together at the last minute and serve.

Chinese Chicken Salad

4 small chicken breast halves
1 small head nappa cabbage
1 head ice burg lettuce
1 cup snow peas
1 cup julienne carrots
2 cups cooked rice noodles
1/4 cup scallions minced
5 tablespoons fresh minced cilantro

1/2 cup canola oil
1/4 cup dark sesame oil
1/4 cup rice vinegar
1/4 cup soy sauce
1/2 cup orange juice
1/2 teaspoon ground dry ginger
1/2 teaspoon minced fresh garlic
1/2 teaspoon red chili flakes

Combine vinaigrette ingredients in blender and blend for 1 minute and reserve.

Cook rice noodles in boiling water until soft (3 - 4 minutes), drain and place in an ice bath to cool. Remove rice noodles from ice bath and reserve.

Grill chicken breasts until fully cooked; cut into thin strips and reserve.

Slice both nappa cabbage and ice burg lettuce in very thin strips. In a large bowl combine the ice burg lettuce, nappa cabbage, snow peas, carrots, rice noodles and cilantro. Toss with 1/3 cup of the Chinese vinaigrette and divide salad among four plates and top with grilled chicken strips, serve.

Serves 4

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